Ash gourd (Poosanikkai) Peanut Sambar is a mouth-watering SouthIndian Main dish which goes well with hot steaming rice. White pumpkin (Ashgourd) is cooked with tangy tamarind based gravy along with peanuts in addition to sambar spice. Pumpkin is a water vegetable and it cooks so quickly so if we are ready with cooked dal and peanuts, then this dish would take only 15 minute to finish. Serve this delicious Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar with rice along with some nicely deep fried veggie and enjoy the taste!

Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar

Preparation and Yield:

Preparation time

5 mins

Cooking Time

40 mins

Servings

5

Recipe Category

Main

Recipe Cuisine

South Indian

Ingredients:

Pumpkin

1 Cup*, Cubed

Tamarind

1 small Lemon Size

Thur Dal

1/2 Cup

Salt

To taste

Turmeric Powder

1/4 teaspoon

Raw Peanuts

1/4 Cup

* 1 Cup = 250ml

For Grinding:

Oil

1 Teaspoon

Coriander Seeds

1 Tablespoon

Bengal Gram Dal

2 teaspoon

Red chilli

3-4

Cumin Seeds

1 teaspoon

Grated Coconut

1/3 Cup

For Seasoning:

Oil

1 Tablespoon

Mustard Seeds

1 Teaspoon

Split Urad Dal

1 Teaspoon

Curry Leaves

Few

Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar

Method:

Soak the Tamarind in warm water for 10 minutes and squeeze out the juice and keep it aside

Pressure cook the thur dal along with turmeric powder and mash it well and set it aside

Pressure cook the raw peanuts by adding little water and cook it along with dal

In a pan, heat oil. Add corianders seeds, bengal gram dal and red chili and fry them till the dal turns golden brown color. Allow these ingredients to cool off and add it to mixer jar

Add Cumin seeds and grated coconut and grind everything to a smooth paste and set this spice paste aside.

Take Ashgourd pieces in a vessel. Add water and keep it in flame along with turmeric powder. allow the pumpkin to cook till they are soft

Then add tamarind juice along with salt and allow it to boil till the raw smell of tamarind goes off. Then add the mashed dal and stir well.

Then, add cooked peanuts and also the ground paste and stir everything well. Allow the sambar to boil for couple of minutes and then switch off the flame

In another pan, heat oil. Add mustard seeds and allow it to sputter. Add split rad dal and fry till the dal turns golden brown. Add few curry leaves and add these seasoning to the Sambar